| | Directions | | Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings. |
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| Ingredients | | - |  | 1 head cauliflower, broken into florets (medium head) |
| - | | 1 bunch broccoli, cut into florets |
| - | | 6 carrots, sliced (medium) |
| - | | 1 pound sliced fresh mushrooms |
| - | | 1 bunch green onions, sliced |
| - | | 1/4 cup butter, cubed |
| - | | 1 can condensed cream of chicken soup, undiluted (10 3/4 ounces can) |
| - | | 1/2 cup Milk |
| - | | 1/2 cup process cheese sauce |
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